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Crockpot Lasagna Soup

Crockpot lasagna soup with Italian sausage and broken lasagna noodles simmered until tender in a rich tomato broth. Finish with a warm ricotta-mozzarella Parmesan dollop and fresh basil for a creamy, satisfying texture.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage Brown and drain fat before adding to the slow cooker.
  • 1 onion Dice for even melting.
  • 4 garlic Minced.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 3 cup beef or chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 0.5 tsp oregano
  • 8 lasagna noodles Break into pieces; add in the last 30 minutes.
Cheese dollop and seasoning
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil Use in the cheese dollop and for serving.
  • 1 salt and pepper to taste Season at the end.

Equipment

  • 1 Dutch oven
  • 1 slow cooker

Method
 

Brown sausage and build the soup
  1. Heat a Dutch oven and brown the Italian sausage over medium-high heat, then drain off excess fat and add the sausage to the slow cooker.
  2. Add the onion and cook until softened, then stir in the garlic for about 30 seconds until fragrant.
  3. Add the crushed tomatoes, diced tomatoes, broth, tomato paste, Italian seasoning, dried basil, red pepper flakes, and oregano to the slow cooker, then stir until the mixture is well combined.
Slow cook
  1. Cook on Low for 5 to 7 hours (or High for 3 to 4 hours) until the flavors meld and the soup looks thick and rich.
  2. In the last 30 minutes, add the broken lasagna noodles and, if the soup is on Low, increase to High so the noodles become tender; stir so noodles are submerged.
  3. Season with salt and pepper to taste and stir well.
Make the cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, parmesan, and fresh basil together until creamy and scoopable.
  2. Ladle the soup into bowls and top each serving with a generous spoonful of the cheese dollop; finish with a few fresh basil leaves so they look bright and fresh.

Notes

Pro tip: drain the sausage well so the soup stays rich but not greasy. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove or in the microwave. Freezing is not recommended because lasagna noodles can soften too much after thawing. For a lighter option, use turkey sausage and swap part-skim mozzarella in the cheese dollop.